Mexican-Style Grilled Vegetable Sandwich Recipe

Name: Mexican-Style Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 tablespoons fresh lime juice; 1 tablespoon minced fresh oregano; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper, divided; 1/4 teaspoon ground red pepper; 1 (15-ounce) can unsalted black beans, rinsed and drained; Cooking spray; 1 large zucchini, cut lengthwise into (1/4-inch-thick) slices; 1 small red onion, cut into (1/4-inch-thick) slices; 1 (12-ounce) ciabatta bread loaf, halved horizontally; 1/4 teaspoon kosher salt; 2 ounces reduced-fat pepper-Jack cheese, shredded (about 1/2 cup)

Servings: persons

1 large red bell pepper
2 tablespoons fresh lime juice
1 tablespoon minced fresh oregano
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper
1 (15-ounce) can unsalted black beans, rinsed and drained
Cooking spray
1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
1 small red onion, cut into (1/4-inch-thick) slices
1 (12-ounce) ciabatta bread loaf, halved horizontally
1/4 teaspoon kosher salt
2 ounces reduced-fat pepper-Jack cheese, shredded (about 1/2 cup)

1
Preheat broiler to high.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips.
3
Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.
4
Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.
5
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large red bell pepper, 2 tablespoons fresh lime juice, 1 tablespoon minced fresh oregano, 1 tablespoon olive oil, and more.

Yes, Mexican-Style Grilled Vegetable Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican-Style Grilled Vegetable Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions